Birria Tacos with Chipotle Braised Beef, Cheese, and Fresh Toppings
Tender beef simmered in chipotle sauce, folded into cheesy crisp tortillas and topped with pico de gallo and lime.
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Cooking tools:
- Slow cooker
- Fork
- Fine-mesh sieve
- Mixing bowl
- Griddle
- Skillet
- Pastry brush
- Spatula
- Plate
- Cutting board
- Chef's knife
- Measuring spoon
- Tongs
- Ladle
- Zip-top bag
- Airtight container
Ingredients
- 5 pounds chuck roast or rump roast, round roast, or sirloin roast
- 1/2 large white onion, cut into 2-inch pieces
- 3 large garlic cloves, whole
- 3 large bay leaves
- 1/2 tablespoon salt
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 7 ounces chipotle sauce
- 1 cup beef broth
- 12 6-inch corn tortillas
- 3 tablespoons avocado oil
- 3 cups shredded Monterey Jack cheese
- 1/2 cup pico de gallo
- 2 tablespoons cilantro, finely chopped
- 2 small limes, cut into wedges
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